EP2127526A3 - Reduction of acrylamide formation - Google Patents

Reduction of acrylamide formation Download PDF

Info

Publication number
EP2127526A3
EP2127526A3 EP20090007592 EP09007592A EP2127526A3 EP 2127526 A3 EP2127526 A3 EP 2127526A3 EP 20090007592 EP20090007592 EP 20090007592 EP 09007592 A EP09007592 A EP 09007592A EP 2127526 A3 EP2127526 A3 EP 2127526A3
Authority
EP
European Patent Office
Prior art keywords
reduction
acrylamide formation
acrylamide
grilling
frying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP20090007592
Other languages
German (de)
French (fr)
Other versions
EP2127526A2 (en
EP2127526B1 (en
Inventor
Pernille Baardseth
Hans Blom
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
Trond Thomassen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zeracryl AS
Original Assignee
Zeracryl AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zeracryl AS filed Critical Zeracryl AS
Priority to SI200332436T priority Critical patent/SI2127526T1/en
Publication of EP2127526A2 publication Critical patent/EP2127526A2/en
Publication of EP2127526A3 publication Critical patent/EP2127526A3/en
Application granted granted Critical
Publication of EP2127526B1 publication Critical patent/EP2127526B1/en
Priority to CY20151100621T priority patent/CY1116577T1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Lubricants (AREA)

Abstract

The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.
EP20090007592 2002-09-24 2003-09-24 Reduction of acrylamide formation Expired - Lifetime EP2127526B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
SI200332436T SI2127526T1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation
CY20151100621T CY1116577T1 (en) 2002-09-24 2015-07-16 REDUCING ACRYLAMIDE FORMATION

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0222185A GB0222185D0 (en) 2002-09-24 2002-09-24 Use
EP03750945A EP1542546B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
EP03750945A Division EP1542546B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Publications (3)

Publication Number Publication Date
EP2127526A2 EP2127526A2 (en) 2009-12-02
EP2127526A3 true EP2127526A3 (en) 2009-12-23
EP2127526B1 EP2127526B1 (en) 2015-04-29

Family

ID=9944689

Family Applications (4)

Application Number Title Priority Date Filing Date
EP03798244A Withdrawn EP1542548A2 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation in food processing
EP20090007592 Expired - Lifetime EP2127526B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation
EP03798243A Withdrawn EP1542547A2 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation in cereal-based food processing
EP03750945A Expired - Lifetime EP1542546B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP03798244A Withdrawn EP1542548A2 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation in food processing

Family Applications After (2)

Application Number Title Priority Date Filing Date
EP03798243A Withdrawn EP1542547A2 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation in cereal-based food processing
EP03750945A Expired - Lifetime EP1542546B1 (en) 2002-09-24 2003-09-24 Reduction of acrylamide formation

Country Status (15)

Country Link
US (4) US20060147606A1 (en)
EP (4) EP1542548A2 (en)
AT (1) ATE448697T1 (en)
AU (3) AU2003264903A1 (en)
CA (4) CA2499526A1 (en)
CY (1) CY1116577T1 (en)
DE (1) DE60330157D1 (en)
DK (2) DK2127526T3 (en)
ES (2) ES2542865T3 (en)
GB (1) GB0222185D0 (en)
HU (1) HUE026620T2 (en)
NO (4) NO20051815L (en)
PT (1) PT2127526E (en)
SI (1) SI2127526T1 (en)
WO (3) WO2004028276A2 (en)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
AU2003258855A1 (en) * 2003-01-03 2004-07-29 Mun Yhung Jung Method for the reduction of acrylamide formation
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7527815B2 (en) * 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
GB0407301D0 (en) * 2004-03-31 2004-05-05 Forinnova As Use
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
EP2074890B1 (en) 2007-12-21 2014-11-26 Jungbunzlauer Ladenburg GmbH Method for reducing the acrylamide content of food containing carbohydrates
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
EP3197291A1 (en) 2014-07-04 2017-08-02 West Systems S.r.l Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104824672B (en) * 2015-05-29 2017-04-05 东北农业大学 A kind of method of lactic acid bacteria Adsorption acrylamide
BR112019001176B1 (en) 2016-08-09 2021-03-16 Kellogg Company method for reducing the amount of acrylamide in a cooked food product
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

Citations (3)

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WO2001078524A2 (en) * 2000-04-14 2001-10-25 Novo Nordisk Biotech, Inc. Enzymatic treatment of potato products
WO2003026443A1 (en) * 2001-09-25 2003-04-03 Mccain Foods (Gb) Limited Method of preparing a potato based food product
WO2004004484A2 (en) * 2002-07-02 2004-01-15 Yaron Mayer Composition and method for preparing crispy starchy foods

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WO2001078524A2 (en) * 2000-04-14 2001-10-25 Novo Nordisk Biotech, Inc. Enzymatic treatment of potato products
WO2003026443A1 (en) * 2001-09-25 2003-04-03 Mccain Foods (Gb) Limited Method of preparing a potato based food product
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Also Published As

Publication number Publication date
CA2499540A1 (en) 2004-04-08
WO2004028278A2 (en) 2004-04-08
CA2499473A1 (en) 2004-04-08
CA2499473C (en) 2010-08-17
GB0222185D0 (en) 2002-10-30
ATE448697T1 (en) 2009-12-15
NO20051813L (en) 2005-06-24
HUE026620T2 (en) 2016-06-28
NO20051814L (en) 2005-06-24
CA2678730A1 (en) 2004-04-08
PT2127526E (en) 2015-09-14
NO20051815D0 (en) 2005-04-14
NO20092355L (en) 2005-06-24
EP2127526A2 (en) 2009-12-02
CA2678730C (en) 2012-08-07
SI2127526T1 (en) 2015-09-30
NO332401B1 (en) 2012-09-10
DK2127526T3 (en) 2015-07-27
WO2004028277A3 (en) 2004-07-29
EP2127526B1 (en) 2015-04-29
NO20051813D0 (en) 2005-04-14
ES2542865T3 (en) 2015-08-12
EP1542546A2 (en) 2005-06-22
EP1542547A2 (en) 2005-06-22
NO20051815L (en) 2005-06-24
AU2003269165A1 (en) 2004-04-19
CA2499526A1 (en) 2004-04-08
DE60330157D1 (en) 2009-12-31
US20060147606A1 (en) 2006-07-06
WO2004028278A3 (en) 2004-07-01
WO2004028277A2 (en) 2004-04-08
CY1116577T1 (en) 2017-03-15
US20120100254A1 (en) 2012-04-26
WO2004028276A3 (en) 2004-06-03
EP1542548A2 (en) 2005-06-22
DK1542546T3 (en) 2010-04-06
AU2003264903A1 (en) 2004-04-19
NO20051814D0 (en) 2005-04-14
US20120009314A1 (en) 2012-01-12
AU2003264904A1 (en) 2004-04-19
ES2336784T3 (en) 2010-04-16
WO2004028276A2 (en) 2004-04-08
US20150104558A1 (en) 2015-04-16
NO328573B1 (en) 2010-03-22
EP1542546B1 (en) 2009-11-18

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